Cuisinart CSK-150 User Manual
Recipe Booklet
BASIC TO GOURMET SKILLET RECIPES
Instruction
Booklet
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THE CUISINART™ELECTRIC SKILLET
RECIPES
TRADITIONAL PANCAKES
Makes 12 servings
1-1/4 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1/2 teaspoon salt
2 large eggs
1/2 cup reduced-fat milk
3 tablespoons unsalted butter, melted
1/2 cup lowfat plain yogurt
Preheat Cuisinart
Combine flour, baking powder, sugar and salt in a medium mixing bowl.
Beat eggs into milk with a whisk or spoon; pour in butter and stir to
combine. Make a hole in the center of the flour mixture; pour the liquid in,
stirring gently until the batter has just come together. It will have some
lumps. Do not over-beat or the pancakes with be tough.
For each pancake, pour 1/4 cup batter onto Skillet (you will get 6 pancakes
per batch). Cook 2 minutes, or until bubbles have formed on top and
bottom is lightly browned. Turn pancakes and cook other side until done,
about 1-1/2 or 2 minutes more. Repeat with remaining batter.
Variations:
Blueberry pancakes: toss 1 cup berries with 1 tablespoon flour from recipe.
Stir in gently after blending batter.
Pecan pancakes: add 1/2 – 2/3 cup chopped, toasted pecans to batter.
Calories 99 (37% from fat) • carb. 12g • pro. 3g • fat 4g • sat. fat 2g
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Electric Skillet to 325F°.
Nutritional information per pancake:
• chol. 44mg • sod. 178mg • calc. 34mg • fiber 0g
CORNMEAL PANCAKES
Makes 12 servings
1/2 cup all-purpose flour
6 tablespoons yellow cornmeal
1 tablespoon baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
1/2 cup lowfat plain yogurt
2 tablespoons vegetable oil
2 tablespoons honey
Preheat Cuisinart
Combine flour, cornmeal, baking powder and salt in a medium mixing bowl.
Beat eggs into milk with a whisk or spoon; pour in butter and stir to
combine. Make a hole in the center of the flour mixture; pour in the liquid
mixture, stirring gently until the batter has just come together.
Pour 1/4-cup batter onto Skillet (you will get 6 pancakes about 3 to
3-1/2-inch per batch). Cook 2 minutes, or until bottom is lightly browned.
Turn pancakes and cook other side until done, about 1 to 1-1/2 minutes
more. Repeat with remaining batter.
Calories 81 (36% from fat) • carb. 11g • pro. 2g • fat 3g • sat. fat 1g
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Electric Skillet to 275F°.
Nutritional information per pancake:
• chol.36mg • sod. 125mg • calc. 20mg • fiber 0g
STUFFED FRENCH TOAST
Makes 8 servings
1pound loaf challah or brioche bread, unsliced
8ounces reduced fat cream cheese, room temperature
1/4 cup strawberry preserves (not jelly)
6 large eggs, lightly beaten
1-1/2 cups half-&-half
1 teaspoon vanilla
4 teaspoons unsalted butter, divided
2
Cut the bread into eight 1-inch thick slices. Carefully cut a pocket in the long
side of each piece, about 3/4 of the way through. (Use a serrated knife.)
Combine cream cheese and preserves thoroughly. Stuff each pocket with
about 2 tablespoons filling, then pat pocket flat with your fingers.
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Preheat Cuisinart
Electric Skillet to 300°F.
Mix eggs and half-&-half well and add vanilla; stir. Pour batter into a 9x13inch baking pan. Soak 4 filled slices of bread for at least 10 minutes, turning
several times. (Let the remaining 4 slices soak in the batter while the first
batch cooks.)
Melt 2 teaspoons butter in the Skillet and cook 4 slices at a time, for about
6 to 8 minutes a side, or until nicely browned. Remove and keep warm on a
rack in a 200°F oven. Melt the remaining 2 teaspoons butter and cook
second batch.
Serve with maple syrup, raspberry syrup or powdered sugar.
Nutritional information per serving:
Calories 360 (44% from fat) • carb. 38g • pro. 12g • fat 17g • sat. fat 9g
• chol. 141mg • sod. 485mg • calc. 153mg • fiber 0g
MONTE CRISTO SANDWICH
Makes 4 servings
3tablespoons Dijon-style mustard
3tablespoons reduced fat mayonnaise
8 slices best quality sandwich bread
8 ounces Jarlsberg or Gruyère cheese, sliced thin
6 ounces Black Forest ham
3 large eggs
Combine mustard and mayonnaise; spread on each slice of bread. Make the
sandwiches by covering each of 4 slices with a layer of cheese, a layer of
ham and 1 more layer of cheese. Top with the remaining slices of bread.
Preheat Cuisinart
each of the sandwiches to coat evenly. Cook sandwiches until the cheese
has melted and the bread is nicely browned on each side, about 10-12
minutes.
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Electric Skillet to 300°F. Beat eggs until frothy and dip
Nutritional information per serving:
Calories 492 (51% from fat) • carb. 29g • pro. 29g • fat 26g • sat. fat 12g
• chol. 228mg • sod. 1527mg • calc. 464mg • fiber 1g
PHILLY CHEESE STEAK SANDWICHES
Makes 4 servings
1 teaspoon vegetable oil
2 cups thinly sliced onions (about 2 medium)
2red or green bell peppers, cored, seeded and thinly sliced
6 ounces provolone cheese (or American, cheddar or mozzarella)
4 oval sandwich rolls, sliced in half
1pound of thinly sliced beefsteak (eye of round, or sirloin)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Preheat Cuisinart
™
Electric Skillet to 300º F; add oil and stir to coat surface.
Cook onions and peppers together for 2 minutes; add 1/2 cup water and
stir until onion/pepper mixture is soft and water has evaporated, about
3-4 more minutes. Remove mixture and keep warm. Warm buns until lightly
toasted. Place 1-1/2 ounces of cheese on each warm bun.
Raise heat to 350°F; season meat with salt and pepper. Sear each piece for
1 or 2 minutes per side, until nicely browned; do not overcook or meat will
be tough. Place meat on cheese, and top with onions and peppers.
Nutritional information per serving:
Calories 609 (37% from fat) • carb. 40g • pro. 53g • fat 25g • sat. fat 11g
• chol. 126mg • sod. 918mg • calc. 394mg • fiber 2g
CREOLE EGGS
Makes 6 servings
1 tablespoon vegetable oil
1 yellow pepper, cored, seeded and chopped
1green pepper, cored, seeded and chopped
1 cup chopped onion
1/2 cup chopped celery
3
2 cans (14 ounce each) diced tomatoes, juices drained
1 cup tomato sauce
1 tablespoon Worcestershire sauce
3/4 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon kosher salt
6 large eggs
Paprika for garnish
Preheat Cuisinart
™
Electric Skillet to 200°F; add oil. Stir to coat bottom of
Skillet; add yellow and green peppers, onion and celery. Cook, stirring for
1 minute; cover skillet and steam for 4-5 minutes, until softened. Add
tomatoes, tomato sauce, Worcestershire, oregano, thyme and salt. Cook
uncovered for about 20 minutes or until slightly thickened.
Use the bowl of a serving spoon to create 6 indentations in the sauce;
break an egg into each. Cover and cook until opaque and cooked through,
about 10 minutes.
To serve, dust egg tops with paprika. Serve over toasted English Muffins.
Nutritional information per serving:
Calories 139 (36% from fat) carb. 17g • pro. 7g • fat 6g • sat. fat 1g
• chol. 142mg • sod. 611mg • calc. 68mg • fiber 4g
SOUTHWESTERN SCRAMBLE
Makes 12 servings
18 large eggs
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1-1/2 teaspoons extra virgin olive oil
1-1/2 teaspoons unsalted butter
1 medium onion, peeled and chopped
1green pepper, cored, seeded and cut in 1/4-inch dice
1red pepper, cored, seeded and cut in 1/4-inch dice
1 jalapeño pepper, cored, seeded and finely minced
1 can (14 ounce) diced tomatoes, juices drained (or 1 cup peeled,
seeded and diced fresh tomato)
3 ounces reduced fat cream cheese, chilled, cut into small pieces
8 ounces lowfat sharp cheddar cheese
2 tablespoons chopped fresh chives
Break 18 eggs into a medium bowl; add salt and pepper and whisk until
well combined.
Preheat Cuisinart
™
Electric Skillet to 300°F; add olive oil and butter. Add
onion, green and red peppers, jalapeño and tomato; cook 1 minute. Reduce
heat to 200º, cover, and cook vegetables (stirring occasionally) until almost
softened, about 5 minutes.
Add eggs; let cook 30 seconds. Stir, then add cream cheese. Cook, stirring
gently until cream cheese is well incorporated. Add cheddar; cook until
eggs are scrambled, about 5 minutes. Garnish with fresh chives.
Nutritional information per serving:
Calories 208 (57% from fat) carb. 5g • pro. 17g • fat 13g • sat. fat 5g
• chol. 335mg • sod. 326mg • calc. 214mg • fiber 1g
BREAKFAST FRITTATA
Makes 12 servings
1-1/2 tablespoons unsalted butter
1-1/2 tablespoons extra virgin olive oil
1-1/2 cups chopped bell peppers (a mix of red, yellow & green is nice)
1 cup chopped onion
18 large eggs
1 cup reduced fat cheddar cheese, shredded
1/2 cup grated Parmesan cheese
4 ounces ham, cut in 1/4-inch dice
1 teaspoon thyme
1/2 teaspoon kosher salt
1/4 teaspoon *Tabasco
2 tablespoons chopped parsley, for garnish
Preheat Cuisinart
™
Electric Skillet to 200°F; add butter and olive oil. When
foam subsides, add peppers and onions. Cook, stirring for 1 minute. Cover
Skillet and steam for 4-5 minutes, until softened.
Beat eggs until well mixed; stir in cheddar, Parmesan, ham, thyme, salt and
Tabasco
®
. Pour into hot Skillet and stir. Cook 15 seconds; stir again.
®
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Cover and cook until top looks dry, and the eggs don’t wiggle, about 30-35
minutes total.
Serve hot or room temperature, garnish with chopped parsley, cut in
12 wedges.
Nutritional information per serving:
Calories 176 (62%from fat) • carb.4g • pro. 13g • fat 12g • sat. fat 4g
• chol. 331mg • sod. 313mg • calc. 94mg • fiber 1g
*Tabasco®is a registered trademark owned by the McIlhenny Co.
ASPARAGUS AND PROSCIUTTO PASTA FRITTATA
Makes 12 servings
3/4 teaspoon kosher salt, divided
8 ounces fresh asparagus, trimmed and cut in 1/2-inch pieces,
tips reserved
2green onions, trimmed, cut in 1/8-inch pieces
4ounces prosciutto, thinly sliced, cut in 1/4-inch slivers
8 ounces capellini, or other very thin pasta, cooked according to
package instructions, drained and cooled
18 large eggs, beaten
8ounces lowfat mozzarella, cut in 1/4-inch dice
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon *Tabasco
1 can (14 ounce) diced tomatoes, drained
1/4 cup finely chopped sun-dried tomatoes
1/2 cup grated Parmesan cheese
Preheat Cuisinart
™
Electric Skillet to 400°; add 1/2 cup water with 1/4
teaspoon salt and bring to a boil. Add asparagus tips, cover and steam until
crisp tender, about 1-1/2 minutes. Remove with a slotted spoon and reserve
for garnish. Add remaining asparagus, cover and steam for 1 minute. Add
green onions, steam 1 minute and transfer to a medium size bowl. Add
prosciutto to the Skillet; stir until frizzled and slightly browned, and all
water has evaporated. Remove and reserve. Turn off heat.
Combine cooked pasta with eggs; stir in mozzarella and cooled prosciutto.
Add basil, thyme, remaining 1/2 teaspoon kosher salt, and Tabasco
®
®
.
Combine diced tomatoes and sun-dried tomatoes with the cooked asparagus pieces and green onions; reserve.
Pour half of the egg/pasta mixture into Skillet; smooth with the back of
a spoon. Make a layer of the tomatoes and asparagus, and cover with the
remaining egg and pasta mixture. Sprinkle top with grated Parmesan
cheese and garnish with the asparagus tips. Set temperature to 200°F,
cover, and cook until top looks solid and edges are slightly browned, about
60-70 minutes.
Cut into 12 wedges and serve warm or at room temperature.
Nutritional information per serving:
Calories 278 (48% from fat) • carb. 15g • pro. 20g • fat 14g • sat. fat 6g
• chol. 354mg • sod. 548mg • calc. 246mg • fiber 1g
*Tabasco®is a registered trademark owned by the McIlhenny Co.
WHITE & SWEET HASH BROWN POTATOES
Makes 12 servings
1-1/2 tablespoons unsalted butter
1-1/2 tablespoons extra virgin olive oil or vegetable oil
1-1/2 pounds russet potatoes, skins on, cut in 1/2-inch dice
1/2 pound sweet potato, peeled, cut in 1/2-inch dice
1 cup chopped red pepper
1 cup chopped onion
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon thyme
1 tablespoon chopped parsley
Melt butter and oil in Cuisinart
white potatoes, sweet potatoes, red pepper, onion, salt, pepper, and thyme;
gently, but thoroughly stir to coat with butter.
Cover Skillet and turn heat to 350°; cook/steam for 10 minutes. Stir; cover
again for 3 minutes. Remove cover, stir, and brown the potatoes for 5 more
minutes.
Garnish with parsley and serve.
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Electric Skillet set on “WARM”. Add the
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Nutritional information per serving:
Calories 101 (27% from fat) • carb. 17g • pro. 2g • fat 3g • sat. fat 1g
• chol. 4mg • sod. 127 • calc. 35mg • fiber 3g
FRESH SALMON & POTATO HASH
Makes 6 servings
1-1/2 pounds fresh salmon fillets, boneless, skinless,
cut in 1-inch cubes
3/4 teaspoon kosher salt, divided
1 tablespoon extra virgin olive oil
1 pound Huston’s Yukon Gold
3/4-inch dice
1 cup sliced celery (cut on the bias in 1/2-inch slices)
3/4 cup diced yellow pepper (cut in 3/4-inch pieces)
8 ounces asparagus, tough ends trimmed, cut in thirds
1 large shallot, peeled and minced
1 large clove garlic, peeled and minced
1/2 cup half-&-half
1 teaspoon dill weed
1 tablespoon chopped fresh parsley
1 tablespoon chopped chives (optional)
Preheat Cuisinart
™
Electric Skillet to 375°F. Season salmon with 1/2
teaspoon salt and place in a single layer in skillet. Cook uncovered, turning
pieces over 2-3 times, until nicely browned, about 4 minutes. Remove from
Skillet and keep warm.
Add the oil and brown potatoes, uncovered, about 10 minutes. Reduce heat
to 300°F. Add celery, peppers, asparagus, shallot, garlic, and remaining 1/4
teaspoon salt; cover and cook until vegetables are just tender, about 5 minutes. Add half-&-half and dill; cook uncovered until liquid is reduced and
thickened, about 4 minutes. Return salmon to the Skillet, 1-2 minutes.
Garnish with parsley and chives.
Nutritional information per serving:
Calories 342 (44% from fat) • carb. 22g • pro. 26g • fat 17g • sat. fat 5g
• chol. 82mg • sod. 260mg • calc. 77mg • fiber 3g
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Potatoes, unpeeled, cut in 1/2 to
POTSTICKERS
Makes 50 servings
12 tablespoons wood ear mushrooms
1/4 pound ground lean pork
1/4 pound ground turkey
2green onions, chopped
1/2 cup water chestnuts, finely chopped
1/4 cup chopped shiitake mushrooms, finely chopped
1/2 tablespoon minced fresh ginger
1-1/2 tablespoons light soy sauce
1/2 tablespoon toasted sesame oil
1/2 tablespoon dry sherry
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
50 wonton wrappers
2 teaspoons vegetable or peanut oil
water
Soak wood ear mushrooms in 1 cup boiling water for 30 minutes; drain and
chop finely.
Combine pork, turkey, green onions, water chestnuts, shiitakes and ginger
in a medium bowl. Season with soy, sesame oil, sherry, salt and pepper;
mix filling ingredients well.
Place wonton skins on flat surface with one point facing north (away from
you). Dampen the edges with a bit of water. Place 1 teaspoon filling in
center; fold bottom point up, making a triangle. Either crimp all edges like
a pleat or fold up the 2 end points, and pinch to seal.
™
Preheat Cuisinart
coat bottom of Skillet. Place half the batch (about 25) pot stickers in a
single layer. Cook for 3-4 minutes or until one side is browned. Add 1 cup
water; cover Skillet. Bring to a boil, then reduce heat to 200°F. Cook 8-10
minutes or until water has evaporated, and pot sticker dough is tender.
Serve with dipping sauce.
Calories 36 (27% from fat) • carb. 5g • pro. 2g • fat 1g • sat. fat 0g
Electric Skillet to 300°F and add 1 teaspoon oil; swirl to
Nutritional information per serving:
• chol. 3mg • sod. 63mg • calc. 5mg • fiber 0g
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